Rating: 4 stars
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Roasting a whole squash takes longer than one that's cut up, but Smoot finds it easier (and safer) to peel and cut the squash after it's cooked.

Kendra Smoot
This Story Originally Appeared On sunset.com


Credit: Seth Smoot; Styling: Kendra Smoot

Recipe Summary

2 hrs
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Roast whole squash on a rimmed baking pan until tender enough for a long skewer to go all the way through neck of squash, about 1 1/4 hours. Let cool.

  • While squash cools, heat oil in a large pot over medium heat. Add red onion and apple and cook, covered, until onion is translucent and apple is tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute.

  • Halve cooled squash lengthwise and scrape out seeds and discard, then scoop out flesh and set aside.

  • Remove onion-apple mixture from heat and stir in cooked squash and 2 cups broth. Whirl in batches in a blender until very smooth. Return to pot and heat over medium heat to warm through and blend flavors, 5 to 10 minutes. Add more broth if needed to thin to desired consistency; season with salt and pepper to taste.

  • Ladle soup into bowls. Spoon crème fraîche onto each and serve with toppings.

Nutrition Facts

184 calories; calories from fat 30%; protein 5g; fat 6.2g; saturated fat 2.9g; carbohydrates 31g; fiber 8.1g; sodium 65mg; cholesterol 19mg.